Braised with Alba Barbera

Ingredients for 8 servings:

• 2 ½ kg beef, “Bürgermeisterstück” for braising
• 1 ½ kg pasta, wide
• 1 ½ liters of red wine (Barbera d´Alba) for braising
• 1 liter white wine (Riesling) for braising
• 3 beef bones
• 2 bunches of soup vegetables (celery, carrots, parsley, leeks)
• 3 carrots
• 5 onions
• 1 bulb(s) garlic, fresh
• 3 sprigs of thyme, fresh
• 2 sprigs rosemary, fresh
• 1 sprig(s) sage, fresh
• 4 bay leaves
• 2 carnations
• 1 slice(s) of bread(s) (brown bread)
• 4 small cans of tomato paste, 1-fold concentrated
• Sea salt with rosemary
• Pepper, from the mill
• Mustard (preferably from Maille) to coat the roast
• olive oil
• Honey, (forest honey)
• 100 ml cream
• 2 cubes of broth, clear

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 6 hours; Total time approx. 7 hours

tender, aromatic and very tender, the perfect braised beef from Piedmont

Prepare and dice the vegetables, onions, and carrots. Halve the garlic bulb and set aside. At the same time, preheat the oven to 150°C. Season the meat generously with salt and pepper and spread a thin layer of mustard. Then heat the olive oil in a roasting pan, not too hot, and sear the meat all over until the pores are closed. Set aside. Toast the prepared vegetables, herbs, spices, and bones, as well as the coarsely diced black bread, in the roasting pan until everything is browned and translucent. Then add the tomato paste, sear, and deglaze with the braised wine, a generous dash of honey, and the braised pork pieces, and place it in the oven. Simmer with the lid on for 4-6 hours until the meat is very tender. Season the strained sauce with cream and stock. Reduce the meat juices until a creamy sauce forms, and season with salt and pepper if necessary. Serve the pot roast with plenty of rich Barbera d’Alba and wide pasta. It’s also suitable as an uncomplicated festive meal, as it’s very easy to prepare.